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Chicken And Asparagus Pasta

by Robin Broadfoot

Ingredients

for 6 servings

  • 1 lb
    penne pasta (455 g)
  • ¼ cup
    olive oil, plus 2 tablespoons (60 mL)
  • 4 cloves garlic cloves, diced
  • 1 lb
    chicken breast, cubed (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup
    chicken broth (120 mL)
  • 1 lb
    aspargus (455 g)
  • 1 cup
    grated parmesan cheese (110 g)
  • 2 cups
    cherry tomatoes, or grape tomatoes (400 g)

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Preparation

  1. In a pot, cook pasta according to package instructions, drain, then set aside.
  2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves.
  3. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.
  4. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.
  5. Add cooked chicken, penne, remaining olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.
  6. Serve while hot.
  7. Enjoy!
 

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